Butternut Squash Ravioli With Brown Butter Sauce Recipes

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ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE



Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 butternut squash, halved and seeded
Pinch cinnamon
Pinch nutmeg
1 tablespoon finely chopped orange zest
2 teaspoons chipotle puree
1/4 cup finely chopped parsley
1/4 cup finely grated Parmesan cheese
Salt and freshly ground pepper
4 sheets pasta dough, 12 to 14 inches long by 4 inches wide
2 eggs mixed with 2 tablespoons water
Chopped chives
2 sticks unsalted butter
1/4 cup coarsely ground hazelnuts
8 sage leaves, chiffonade
Salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
  • Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE



Butternut Squash Ravioli With Sage Brown Butter Sauce image

A delicious dish that your family and friends will think you spent all day making. This recipe is a compliation of several different recipes with my own twist. I've tried to eliminate some fat and added some personal favorites like amaretti cookies and pancetta.

Provided by waterbaby09

Categories     Vegetable

Time 1h20m

Yield 32 raviolis, 6 serving(s)

Number Of Ingredients 13

5 slices pancetta
5 1/2 tablespoons butter
3 tablespoons shallots (minced)
1 cup butternut squash (mashed, approx 1 1/2 lb butternut squash)
1 pinch salt
1 pinch pepper
1/2 cup chicken broth
5 tablespoons parmesan cheese (grated)
1 pinch nutmeg
1 lb pasta dough or 32 wonton wrappers
12 fresh sage leaves
1 tablespoon fresh parsley leaves (finely chopped)
amaretti cookie

Steps:

  • Directions:.
  • In a sauté pan, over medium heat cook 5 slices of pancetta until crispy. Remove the pancetta from the pan and set aside.
  • In the same pan, melt ½ tablespoon of butter. Add the shallots and sauté for 1 minute. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
  • Make pasta, roll and cut into 3-inch rectangles. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely.
  • Start boiling a pot of salted water.
  • In a sauté pan, melt the remaining 5 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add ¼ cup of chicken broth and cook another 10 minutes. Remove from the heat.
  • Add the pasta to the pot of boiling salted water. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
  • Crumble the pancetta.
  • Remove the pasta from the water and drain well.
  • Single Servings: Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle each plate with remaining cheese and parsley.
  • Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. Sprinkle remaining cheese and garnish with parsley.
  • Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
  • Note:
  • I'm still working on 'perfecting' this recipe.
  • You can roast the squash or microwave it. If you microwave it use the 'fresh vegetable' setting. It takes me about 10 min, but every microwave is different. You can peel the squash or cook it in it's skin, it's doesn't make a difference. You may want to put it in for a couple minutes before you slice it in half.
  • To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
  • If using a Kitchen Aid pasta roller, roll out to Level 4. The 5th setting is a little thin.
  • While you're stuffing/folding the ravioli start the water boiling and the butter sauce. Every so often swirl around the butter to prevent it from burning.
  • Add some oil to the boiling water to prevent the ravioli from sticking.
  • The wontons will boil quicker than the pasta.
  • If you cook the ravioli a day or two later: Make sure you dust them with flour right after you finish your folding. The next day, don't let the ravioli sit on the counter while boiling the water, they'll get mushy; keep them in the fridge until the last moment.
  • If you have left over pasta from cutting your ravioli and extra squash filling....boil the pasta, drain it and mix in the squash. It makes a great snack/lunch.

Nutrition Facts : Calories 129, Fat 11.9, SaturatedFat 7.5, Cholesterol 31.6, Sodium 246.6, Carbohydrate 3.9, Fiber 0.5, Sugar 0.6, Protein 2.5

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY



Easy Butternut Squash Ravioli Recipe by Tasty image

Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese
2 cups flour
4 eggs
1 tablespoon olive oil
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  • Bake until the squash is golden brown and tender, about 30 minutes.
  • While the squash is in the oven, make the dough.
  • When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  • Rinse the bowl of the food processor.
  • To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  • Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  • Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  • Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  • Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  • Separate each ravioli with a knife or cutting tool.
  • Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  • In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  • Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  • Serve the pasta with brown butter sauce.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Butternut Squash Ravioli with Sage-Brown Butter Sauce image

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Provided by Lorna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  • Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  • Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  • Fill a deep pot with lightly salted water and bring to a boil.
  • To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
  • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
  • To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g

BUTTERNUT SQUASH RAVIOLI RECIPE



Butternut Squash Ravioli Recipe image

Butternut squash ravioli combines so many delicious flavors and textures into one dish. The main ingredient is flavorful butternut squash, but that's not all! This gluten-free dish also contains creamy goat cheese, zesty garlic and an array of brightening herbs, including thyme and sage.

Provided by Dr. Josh Axe

Categories     Main Dishes

Time 40m

Yield 6

Number Of Ingredients 20

1 stick unsalted butter
½ cup unsalted roasted pistachios, soaked for 30 minutes
1 cup butternut squash, peeled and chopped (or 15 ounces butternut squash purée)
1 tablespoon unsalted butter
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon chopped garlic
4 ounces goat cheese
1 teaspoon paprika
½ teaspoon sea salt
1 teaspoon pepper
2 cups gluten-free flour (such as Bob's Red Mill Gluten Baking Flour or King Arthur Gluten Free Measure For Measure Flour)
½ teaspoon sea salt
4 eggs
1 egg yolk
1 egg (for egg wash)
Chopped bok choy
Roasted mushrooms
Chopped pistachios

Steps:

  • In a small saucepan over medium heat, melt one stick of butter and whisk continuously until butter reaches a light-brown color (about 2-3 minutes), then remove from heat and pour into a small bowl.
  • Soak pistachios for 30 minutes in a small bowl of water.
  • Fill a medium-sized pan with water and bring to a low boil. Add squash and lower to simmering. Cook for 15 minutes or until soft. (Or use canned butternut squash.)
  • Using same saucepan from the sauce, turn heat to medium-low and combine 1 tablespoon of butter, sage, thyme, rosemary and garlic. Sauté for 2-3 minutes.
  • In a food processor, combine soaked pistachios, squash, sautéed herbs, goat cheese, paprika, salt and pepper. Blend until smooth and set aside.
  • Whisk together the flour and salt in a large bowl.
  • Add eggs and the yolk. Use a wooden spoon to mix them with the flour. After a minute or more, use your hands and begin to knead the dough.
  • Form the dough into a ball. Cut in half and then again. On a piece of parchment with a little flour on it, place one-fourth of the dough ball and roll it out until its extremely thin but still intact.
  • Using a square ravioli cutter or simply use a knife, cut dough into squares. Place each square on a large baking sheet or cutting board. Take the leftover dough and form into a ball, and again flatten and cut into squares until there's barely any dough left.
  • Beat one egg in a small bowl to be used as egg wash.
  • Place a spoonful of squash filling in the center of one square of pasta dough. Brush the egg wash on the edges of the square, then place another square on top. Press the edges together with your fingers and crimp the edges, using a fork.
  • Repeat steps 3 to 6 for each quarter of the dough ball.
  • Boil water in a large pot, adding a little salt to it. Add the prepared ravioli to the boiled water and cook for around 2 minutes. Remove with a slotted spoon without damaging the ravioli.
  • Place a few ravioli in each bowl. Add the sauce along with optional toppings.

Nutrition Facts : ServingSize 1 serving (164g), Calories 476 calories, Sugar 2.1g, Sodium 438mg, Fat 31.1g, SaturatedFat 15.8g, UnsaturatedFat 14g, TransFat 0.7g, Carbohydrate 36.5g, Fiber 6.2g, Protein 16.7g, Cholesterol 221mg

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE RECIPE - (4.1/5)



Butternut Squash Ravioli with Brown Butter Sauce Recipe - (4.1/5) image

Provided by davidv

Number Of Ingredients 9

2 (9-ounce) packages1 pre-made butternut squash ravioli, cooked according to package directions
1/4 cup butter
1 cup heavy cream
1 tablespoon sage, chopped
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1/2 cup walnuts, toasted and chopped

Steps:

  • Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden-brown color, about 5-8 minutes. Add the cream and sage and simmer for about a minute. Add Parmesan, salt, pepper, and parsley. Simmer for another minute, add raviolis, and let raviolis heat for a minute or two. Plate and sprinkle with toasted walnuts.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE



Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 appetizer servings

Number Of Ingredients 11

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
  • Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
  • Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
  • In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
  • Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE



Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce image

Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.

Provided by Krissy Allori

Categories     Main Course

Time 1h45m

Number Of Ingredients 16

1 1/2 cups Semolina Pasta Flour
1 1/2 cups all-purpose Flour
4 whole eggs
4 tablespoons olive oil
4 tablespoons water
1 teaspoon kosher salt
2 1/2 lbs butternut squash (peeled and roughly chopped)
8 whole garlic cloves
1/4 cup olive oil
1/2 cup parmesan cheese
1/2 teaspoon dried sage
salt and pepper (to taste)
4 tablespoons butter ((1/2 stick))
10 whole fresh sage leaves
1/4 cup toasted pine nuts
freshly grated parmesan cheese

Steps:

  • Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
  • Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.
  • Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.
  • Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
  • Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

Nutrition Facts : Calories 348 kcal, Carbohydrate 39 g, Protein 9 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 67 mg, Sodium 319 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

HANDMADE BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWNED BUTTER



Handmade Butternut Squash Ravioli with Sage Browned Butter image

I must say before we get started that this recipe is for the cook that loves a challenge! It is a little labor intensive...but I swear it is worth the time investment. Handmade pasta is so delicate and this filling is downright incredible. So put on some good music, clear a work space and if possible grab a friend. Pasta making is more fun with a partner!

Provided by Linda Spiker

Categories     Main Course

Time 1h35m

Number Of Ingredients 13

1 1/2 cups all purpose flour
2 large whole eggs
3 large egg yolks
1 tablespoon olive oil
5 cups butternut squash, peeled and cubed (loosely fills cookie sheet)
4-6 cloves garlic. peeled
2-3 tablespoons olive oil, give or take
10 whole sage leaves, added the last ten minutes of cooking
2/3 cup of roasted pine nuts
1 1/2 cups parmesan cheese, freshly grated (separated)
sea salt and pepper, to taste
1/2 cup butter
6 sage leaves, chopped

Steps:

  • Put 1 ½ cups flour in a large bowl, make a well in the center, add the eggs and oil.
  • Combine ingredients using your hands. This can take a few minutes. Once dough is combined, place on hard surface dusted with flour.
  • Knead, knead and knead some more until dough is smooth and feels like firm playdough, usually 8 minutes or so. (If dough is too sticky add additional flour a little at a time until it's not too sticky, if it's too dry dip your hand in water and flick some water on the pasta until dough becomes more pliable) When dough is elastic and smooth, form into a disk, cover with plastic wrap and chill in the fridge for at least an hour.
  • Preheat oven to 400 degrees. Place rack in upper 1/3 of oven
  • Place peeled and cubed squash and garlic on a rimmed cookie sheet lined with parchment paper. Drizzle with enough olive oil that all squash is lightly glistening, sprinkle with sea salt and pepper, toss. Roast at 400 degrees for about 50 minutes but set timer for 40 minutes, adding 10 sage leaves to pan for the last ten minutes of cooking.
  • When squash is done cooking remove from oven. Allow to cool for a few minutes.
  • Place all the ingredients on the sheet pan, 1/3 cup pine nuts, and 3/4 cup cheese in food processor and mix to a thick paste.
  • Place a large stock pot filled with water and 1 Tablespoon salt to boil
  • Place pasta maker on the left, then sprinkle hard surface with flour (this is where you will place rolled pasta) set a small dish of water and pureed squash filling next to area where the pasta will be, then place a cookie sheet lined with wax paper for finished raviolis on the right. (You will need 3-4 sheets of wax paper)
  • Pasta makers usually have 8 settings. You will start at the widest setting (on my pasta maker that setting is 1)
  • Shape 1/4 portion of chilled dough into a flat disk (put the remaining dough back in the fridge)
  • Run pasta through the pasta machine two times on the widest setting (usually 1) then roll it through twice again on setting 2, then twice on setting 3 etc...working your way up to 7. Stop at the second to last setting (usually 7) and only roll it only once on that setting. The thinnest setting (8) is too thin for ravioli.
  • Place rolled pasta on floured surface. Place butternut mixture by small spoonfuls onto pasta just below the midline, leaving a space of two fingers between each scoop of filling. (see photos above)
  • Dip finger in water and make a 'U' on pasta under each spoonful of filling.
  • Fold pasta over and press firmly (using two fingers) in between spoonfuls of filling, then seal pasta under filling (sealing the sides first and then the bottom prevents bubbling).
  • Use a knife to cut into ravioli shapes, placing each ravioli onto cookie sheet lined with wax paper in a single layer, separating each layer with more wax paper.
  • When all pasta and filling are used, set aside.
  • Place one stick butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will 'fry' in the butter and become crispy.
  • Gently place raviolis in boiling water, it helps to have two people do this quickly. Cook for three minutes.
  • Gently strain in colander, do not rinse.
  • Place raviolis in large bowl, pour browned butter over ravioli, sprinkle with sea salt and garnish with remaining pine nuts and Parmesan cheese. Toss. Serve.

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE



Butternut Squash Ravioli with Brown Butter Sauce image

Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.

Provided by Brian Genest

Time 1h45m

Yield 6

Number Of Ingredients 19

1 butternut squash, peeled and cubed
1 tablespoon olive oil
2 cloves garlic
4 tablespoons ricotta cheese
2 tablespoons grated Parmesan cheese
1 ½ tablespoons brown sugar
1 teaspoon salt
1 cup semolina flour
1 cup all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons olive oil
½ cup canola oil
10 leaf (blank)s fresh sage leaves, or as needed
10 tablespoons butter
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 pinch salt
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
  • Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
  • Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
  • While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
  • If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
  • On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
  • In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
  • While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
  • Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.

Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g

BUTTERNUT SQUASH RAVIOLI



Butternut Squash Ravioli image

Butternut squash ravioli gets finished with a brown butter sauce for a rich, satisfying main dish. Roasting the vegetables to fill this homemade ravioli recipe yields a more intense flavor.

Provided by Jill Waldbieser

Categories     Healthy Butternut Squash Recipes

Time 1h40m

Number Of Ingredients 12

3 large eggs plus 2 large egg yolks, divided
3 tablespoons water, divided
5 tablespoons extra-virgin olive oil, divided
1 cup all-purpose flour, plus more as needed
¾ cup white whole-wheat flour
¾ teaspoon kosher salt plus a pinch, divided
3 cups chopped butternut squash (1/2-inch pieces)
½ medium onion, cut into 1/2-inch wedges
3 large cloves garlic, peeled
¼ teaspoon ground pepper
¾ cup finely grated Parmesan cheese
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 400F.
  • Whisk 2 eggs, egg yolks, 2 tablespoons water and 1 tablespoon oil in a medium bowl. Add all-purpose flour, whole-wheat flour and 1/4 teaspoon salt to the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, add the egg mixture and knead until the dough is smooth and elastic, about 5 minutes. (Add more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky to come together into a ball.) Place the dough in an oiled bowl, cover and let rest at room temperature for at least 30 minutes or up to 2 hours.
  • Meanwhile, combine butternut squash, onion, garlic, pepper, 2 tablespoons oil and 1/2 teaspoon salt on a rimmed baking sheet. Bake, stirring occasionally, until the squash is golden brown and tender, about 25 minutes. Transfer the vegetables to a food processor, add Parmesan and puree until smooth.
  • Dust 2 rimmed baking sheets with flour. Put a large pot of water on to boil.
  • Set up a pasta machine and turn it to the largest setting. Cut the dough into 4 pieces. Working with one piece at a time, press it into a rectangle. Run the dough through the machine four times, folding it in half on itself each time before running through the machine again .
  • Turn the pasta machine setting one notch smaller and run the dough through once. Continue turning the machine to smaller settings and running the dough through until it is about 1/16 inch thick. Place the sheet of pasta on a lightly floured work surface. Repeat with the remaining pieces of dough.
  • Whisk the remaining egg and 1 tablespoons water together in a small bowl. Determine approximately where the halfway point is lengthwise on a sheet of pasta. Brush one half of the dough with egg wash. Using about 2 teaspoons each, spoon mounds of the butternut squash filling onto the egg-washed side, leaving about 3/4 inch between the mounds. Fold the other half of the pasta sheet over to cover the filling. Seal the edges around each mound of filling and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. Transfer the ravioli to the prepared baking sheets. Repeat with the remaining pasta sheets and filling.
  • Add half the ravioli to the boiling water and stir a few times to submerge and separate them. Cook at a gentle boil until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the ravioli to a serving bowl. Repeat with the remaining ravioli.
  • Heat butter and the remaining 2 tablespoons oil in a medium skillet over medium heat. Cook, swirling the pan to encourage even browning, until the mixture starts to turn brown and smell nutty, about 2 minutes. Season with the remaining pinch of salt. Pour the mixture over the butternut squash ravioli and gently toss to coat.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 31.8 g, Cholesterol 142.3 mg, Fat 25.4 g, Fiber 3.8 g, Protein 10.1 g, SaturatedFat 8.1 g, Sodium 473.4 mg, Sugar 1.7 g

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BEST BUTTERNUT SQUASH RAVIOLI RECIPE - HOW TO MAKE ...
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2021-08-11 Peel and scoop out seeds from a large butternut squash. Cut squash into 1/2" cubes and toss in a little olive oil. Cook in a 400° oven for 45 to 60 minutes, or …
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BUTTERNUT SQUASH RAVIOLI RECIPE WITH BROWNED BUTTER — …
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2019-11-04 Make the ravioli according to that recipe (read the blog post for major tips). Roast the Butternut Squash. To make the filling for the ravioli you’ll want to roast the …
From saltandbaker.com
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  • Preheat oven to 350°F. Place the butternut squash on a baking sheet. I baked the entire squash (a total of 3 pounds) and just used half of the squash. (poke a few holes in the squash with a knife). Bake for 60-75 minutes or until the squash is soft. Remove. Let cool for 10-15 minutes. Cut in half. Remove seeds and string. Discard them. Scrape the butternut squash flesh into the bowl of a food processor (or blender.
  • In a large skillet melt the butter over low, medium low heat. Stir frequently. The butter is ready when it begins to give off a nutty aroma, and you’ll see light brown specks forming on the bottom. Be careful not to burn the butter! You don’t want those specks to turn black. If they are… the butter is most likely burnt.


BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE AND ...
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2020-11-19 The amazing sauce takes butternut squash ravioli to the next level! What makes this recipe stand out is a very special sauce. The sauce itself features chunks …
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  • If your butternut squash puree is too watery, drain using a paper towel and a mesh strainer to get rid of any unnecessary liquid.
  • Roll the dough. Unwrap a batch of ravioli dough from plastic, divide into 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn’t stick to the counter, and flour working surface with more flour, if necessary.


BUTTERNUT SQUASH RAVIOLI WITH GORGONZOLA SAUCE - 2 SISTERS ...
2020-11-05 How I Came Up With Butternut Squash Ravioli with Gorgonzola Sauce… I found these butternut squash-filled ravioli at Trader Joe’s and picked up two packages. My family loves them, …
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Category Pasta
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Total Time 20 mins
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  • In the same skillet, add the gorgonzola and mascarpone cheese and on low heat, slowly melt both kinds of cheese, slowly stirring until they are fully melted.
  • Pour in the heavy cream and continue on low heat to warm up the heavy cream. Turn off the heat. Here is where you can add in extra heavy cream for the desired consistency.


BROWN BUTTER RAVIOLI WITH BUTTERNUT SQUASH - TWO PEAS ...
2020-11-16 Bring a large pot of water to a boil. Salt the water generously and cook the ravioli according to package instructions. Drain the ravioli and add to the brown butter sauce. Add the cooked …
From twopeasandtheirpod.com
5/5 (3)
Total Time 45 mins
Category Pasta
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  • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and set aside.
  • Add the butter to a large skillet and melt it over medium-low heat, stirring constantly. Cook until the butter starts to foam and smells slightly nutty, this should take about 3 to 5 minutes. Turn off the heat and stir in the garlic and sage leaves. The hot brown butter will cook the garlic and sage leaves.
  • Bring a large pot of water to a boil. Salt the water generously and cook the ravioli according to package instructions. Drain the ravioli and add to the brown butter sauce. Add the cooked butternut squash and gently stir, being careful to not break up the squash and ravioli. Add the cheese and pinch of nutmeg, if using.


BUTTERNUT SQUASH RAVIOLI WITH MUSHROOMS RECIPE | MYRECIPES
2011-11-19 Also, we used the 365 Whole Foods Butternut Squash Ravioli, amazing, cook it frozen for 5 minutes, drained and covered with foil to keep warm. It will reheat an extra minute in the brown …
From myrecipes.com
5/5 (5)
Total Time 25 mins
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  • Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; sauté 3 to 5 minutes or until lightly browned. Add garlic and shallots; sauté 2 minutes or until tender. Remove from skillet. Wipe skillet clean.
  • Melt remaining 4 Tbsp. butter in skillet over medium-high heat; cook 2 to 3 minutes or until lightly browned. Stir in parsley, sage, and mushroom mixture. Add hot cooked ravioli, and toss gently. Stir in salt and pepper. Serve immediately with desired toppings.


BUTTERNUT SQUASH RAVIOLI WITH A BROWN BUTTER SAUCE - AT ...
2015-11-02 Preheat oven to 425 degrees F. and line a baking sheet with heavy-duty foil. Make filling: Put squash halves, flesh sides down, on baking sheet and roast in middle of oven for 30 minutes, or until flesh is very tender. When squash is cool enough to handle, …
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Estimated Reading Time 4 mins
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HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER …
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BUTTERNUT SQUASH RAVIOLI SAUCE RECIPES | RECIPES | SIMPLE30
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WHAT SAUCE GOES WITH BUTTERNUT SQUASH RAVIOLI? - THE ...
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BUTTERNUT SQUASH RAVIOLI WITH CHICKEN AND KALE | OLIVIERI®
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TRADER JOE'S BUTTERNUT SQUASH RAVIOLI WITH QUICK BROWN ...
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ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER ...
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BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE RECIPES
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